Cashew Coconut Yogurt

Dairy-Free Yogurt      (adapted from The Spunky Coconut Blog)

Part 1:  Unsweetened Cashew Milk

  • 4 cups purified water
  • 1 cup raw cashews
  • small pinch of salt <1/8 tsp

Put ingredients into Vita-Mix or high quality blender. Blend until smooth and creamy. If you have a regular blender, place the cashews into a bowl and cover with purified water (about 1 1/2 ”above the nuts) and let soak for 4 hours before blending.

Part 2:  Dairy-Free Yogurt

  • 1 batch of cashew milk (see above)
  • 1 can of organic coconut milk (Native Forest- Organic Coconut Milk is in BPA-free cans)
  • 1-2 tablespoons honey
  • 3/4-1 tsp organic alcohol-free vanilla – optional
  • 1 1/2 tsp agar flakes, or 1 1/2 tablespoons gelatin
  • 1/2 cup water

Place cashew milk, coconut milk, honey, and vanilla into a pot. Bring to a mild simmer while stirring fairly consistently making sure not to burn or over-boil.  Remove from heat. Add either the gelatin, or agar flakes that have been dissolved in 1/2 cup of boiling water. (Note- agar flakes need to be added when the water is cool, and brought up to boil in the water. Be sure to whisk frequently.) Whisk thoroughly and let cool. When the temperature is around 90 degrees or below add in probiotics. I use Klaire Ther-Biotic Complete at 3/4 to 1 tsp which delivers between 300 and 400 billion cfus. Ladle into yogurt sized containers with lids (small jam jars are fine), and keep around 70-90 degrees for 10-12hours. (place in cooler with jars of hot water next to them, place in hot-tub, put next to wood stove, in a yogurt maker, etc…)

Add freshly chopped fruit, or flavoring and chill for a few hours in the fridge. Enjoy!


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